Remove ribs and seeds from jalapenos and puree peppers in a blender or food processor. Combine with vinegar and sugar and bring to a full rolling boil. Add liquid pectin, return to a boil, and boil hard for one minute. Fill hot canning jars leaving 1/4 inch headspace. Add lids and process in a water bath for 10 minutes.

6 comments:

Aaah, jalapeno jelly! I also have made a jalapeno jelly with great success, believe not! Mine has apples in it, but yours looks very very good too. It's so unusual that people are drawn to it and then can't stop eating it. YUM

This is very interesting! How would you describe the taste? Is it hot?

I am still getting jalapenos from my "hot pots." Maybe I can save enough jalapenos to try this recipe. I wonder if I cut this recipe in half if it would be worth it? Do you think it would work ok?I am not sure my Daddy would eat jalapeno jelly! I know Momma would try it!

My family loves jalapeno jelly, but when I tried to make it before it never set up do to our elevation (9000 ft). Do you know if this jelly will set at that elevation without any adjustments other than the longer processing time?

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Check out Iowa State University's Extension Office advice about container vegetable gardening. There are several other useful sites about growing vegetables in pots. This is just one spot to get you started.